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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Development of a predictive model to determine potato flour content in potato-wheat blended powders using near-infrared spectroscopy

Yanjie HuangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaView further author information
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Fen XuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, ChinaView further author information
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Honghai HuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China;Institute of Staple Food Processing Technology, Institute of Food Science and technology CAAS, Harbin, ChinaView further author information
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Xiaofeng DaiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China;Institute of Staple Food Processing Technology, Institute of Food Science and technology CAAS, Harbin, China;Academy of Food Nutrition and Health Innovation, CAAS, Hefei, ChinaView further author information
&
Hong ZhangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, China;Institute of Staple Food Processing Technology, Institute of Food Science and technology CAAS, Harbin, China;Academy of Food Nutrition and Health Innovation, CAAS, Hefei, ChinaCorrespondence[email protected]
View further author information
Pages 2030-2036 | Received 02 Dec 2017, Accepted 16 Jul 2018, Published online: 28 Aug 2018

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